Wrap the dough in Glad wrap and refrigerate for 15 minutes.
Dust a bench lightly with icing sugar and roll the dough out until it exceeds the
diameter of the tart tin/mould.
Mould the dough into the tart tin, pressing with your fingers.
Blind Bake the pastry for 15 minutes.
Leave to cool and set aside.
Combine the apricot jam and water in a small saucepan on a low heat. Once the jam
has melted, remove from heat.
Put the jam through a sieve, this should be a nice smooth consistency. Set aside.
Take the pastry out of the tart tin/mould.
Spoon the vanilla filling inside of the pastry (should fill the top of the tart).
Arrange the fruit however you like! I started with strawberries on the outside, then the
kiwi fruit, then another layer of strawberries, and right in the centre, blueberries.
Brush the glaze over the fruit, make sure not to miss a spot. The glaze helps the tart
to give off a shiny appealing look as well as preserving the fruit.